The Eggless Series: Here’s a chocolate cake recipe without egg

Chocolate cakes are absolute classics, loved by people all over the world. It is also present during birthdays, anniversaries and other special occasions. And every baker should have a recipe or two for chocolate cakes in their arsenal. But if you have dietary restrictions and don't want egg in your cake, you can still enjoy a delicious and decadent chocolate cake with loved ones by following this chocolate cake recipe without egg. Remember, fresh and sweet curd is the best substitute for eggs, with the thickness adding structure to the cake. So here’s the ultimate guide to making an eggless chocolate cake and impressing everyone around you.

Ingredients:

For the cake:

• 180 gm maida
• 90 gm cocoa powder
• 3 gm baking soda
• 4 gm baking powder
• 180 ml vegetable oil
• 300 gm caster sugar
• 285 gm curd
• 2.5 ml vanilla extract
• 120 ml milk
• 5 ml vinegar

For the chocolate fudge frosting:

• 226 gm butter
• 260 gm icing sugar
• ¾ cup cocoa powder
• 175 gm melted chocolate
• 230 ml warm cream

For the topping:

• Chocolate shavings

Directions:

• Preheat the oven to 180°C
• Line two baking pans with parchment paper°
• In a bowl, add the milk and mix in the vinegar. Set aside.
• In another bowl, add the cocoa powder, flour, salt, baking soda and baking powder. Sift all the ingredients into the bowl and mix well.
• In another bowl, add the oil and sugar and beat until the mixture is light and fluffy, using a handheld mixture or a stand mixture with the paddle attachment. Then add the yogurt and mix well. Then add the vanilla.
• Now add the dry ingredients to the bowl with the wet ingredients, a little bit at a time. Add some, mix well and then add of the dry ingredients. Then add in the milk and vinegar mixture and mix well. Mix until well combined and not more. Do not over mix.
• Now pour the batter into the pans and bake for about 30 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
• Remove from oven and place on a wire rack to cool.
• While it cools, make the frosting. In a bowl, add the butter and sift in the icing sugar and cocoa powder. Beat with a machine until it's light and fluffy. Then add the vanilla and mix well. Then add the cream and mix until thoroughly combined. Now melt the chocolate in the microwave or on a double boiler and add the melted chocolate to the frosting mixture. Once everything has mixed in perfectly, place it in the fridge to cool, for about 30 minutes.
• Once the frosting has cooled, remove it from the fridge. Mix well so that it's smooth and fluffy again.
• Place one of the cakes on the serving plate or cake stand, coat it with the frosting, then add the next layer and coat the sides and top with frosting too. Place in the fridge for 30 minutes. Then remove from the fridge.
• Add the chocolate shavings or any other topping of your choice. Top with slices of strawberry, blueberry or some other fresh fruit. Add sprinkles, cookie crumbs or any other decoration of your choice. Or sprinkle roasted nuts on top. You can even sprinkle powdered sugar or cocoa powder on top. Or you can leave the cake plain.
• Slice and serve, with a scoop of ice cream or a dollop of whipped cream.

Notes, tips and tricks:

Ensure that the butter you’re using in the batter is room temperature. If the butter is too cold it wont mix in properly and lead to clumps. So bring it out of the fridge, let it sit at room temperature and thaw for a few hours, and then mix in with the other ingredients. On the other hand, if the butter is melted or too runny then the batter will be too thin and runny. So don’t melt or heat it, let it sit out and naturally become soft.

Make sure the cakes are completely cooled before you add the frosting on top. If the cakes are still warm, the frosting will melt and spread everywhere.